
Saffron pickers in Masshad, Iran, the hub of the global industry.

Around 200,000 red strands must be plucked from Crocus Sativus flower to produce each pound of the world's most expensive spice.

A worker sorts and cleans saffron filaments at Iran's Novin Saffron factory in Touss industrial zone in Mashhad.

The spice has many uses, and is a staple of Persian cuisine.

The "red gold" is often used in festivals and celebrations, such as the Jain Mahamastak Abhisheka ceremony in India.

The highest quality saffron is distinguished by a yellow taper at one end. Lower grade or fraudulent spice is often given away by dust in the package.

Testing for quality. High class saffron has stronger color that instantly spreads through water.

Competition has grown from Afghanistan in recent years, where farmers have switched from cultivating the poppy.

Spain is also a producer, but the country has been accused of re-branding Iranian produce.

Rowhani saffron products.




